| • | Wash rice and dal separately, and soak them for 10 minutes.
|
| • | Put the dal on heat till half cooked.
|
| • | Soak the tamarind pulp and keep it aside.
|
| • | Roast all the spices. Mix them with coconut, turmeric powder, ginger and garlic paste.
|
| • | Now grind the mixture into a thick paste using a little water. Keep this masala aside.
|
| • | Heat the oil in a pan. Add mustard seeds and curry leaves to it.
|
| • | When the mustard seeds start spluttering, add the sliced onions and fry till soft.
|
| • | Add tamarind juice and 1 cup of water to the onions. Let the water boil.
|
| • | Now add the rice, frozen vegetables, tomatoes, half-cooked tuar daal, masala and salt to the boiling water. Cook it on a low flame till done.
|
| • | Garnish Bisi Bele Bhath with coriander leaves. Serve it hot with a dash of pure ghee. |
